Breakfast of champions! The perfect combo of soft tortillas, sunny-side-up eggs, chunky salsa, crumbly queso, and creamy avocado — plus additional toppings if you like.
Warm 1 tablespoon of the oil in a medium saucepan over medium-high heat. When the oil is hot, add the onion and sauté for 3 or 4 minutes until softened. Add the garlic, cumin, and oregano, and stir for one minute until you can smell the garlic and spices. Add the canned tomatoes, green chiles, and salt. Bring to a simmer and simmer, stirring occasionally, over medium-high heat for about 10 minutes. Keep warm over medium-low heat while you prepare the rest of the dish.
Warm the tortillas: Heat a large skillet over medium-high heat. When the pan is hot, add the tortillas one at a time (or if more than one can fit, go for it), and warm them for about 1 minute on each side, allowing them to get lightly browned in spots. Stack the tortillas as you finish cooking them.
In the same pan heat the remaining tablespoon oil. Crack the eggs into the skillet and cook until done to your liking, about 3 or 4 minutes.
To assemble the huevos rancheros, place one tortilla on each of 4 plates. Divide the sliced avocado over the tortillas. Place a fried egg over the avocado. Spoon some of the sauce on top, then sprinkle with the queso fresco. Add any additional toppings that you like.
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Notes
When tomatoes are in season, sub in two ripe diced tomatoes for the canned tomatoes.
If you are an avocado lover, double up on the avocado. Or try guacamole instead of the sliced or diced avocado.